BBQ pit masters

Discussion in 'General Discussion' started by smoking shawn86, Dec 18, 2012.

  1. I just finished watching BBQ pit masters It put me in the mode for some ribs but its raining out side
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Raining in Boston too. And on top of that its coooold! No fun even smoking in the garage tonight ! Luckily I still got some pulled pork left from the weekend . Stay dry , brother.
  3. beeboq

    beeboq Fire Starter

    Weather is supposed to be improving the next few days here in New England. 
  4. dward51

    dward51 Master of the Pit OTBS Member

    That's why when I had my roof replaced a few years back, I had them cover 2/3 of my deck (extend the roof).  I have a 10' x 30' covered porch with 10' ceilings.   Rain is no longer my enemy when I get the urge to smoke (nor snow, but it rarely snows down here).  Some of the best money on home improvements I've ever spent.
  5. It would be nice to have a little patio just for my smoker.I see some plans in the near future
  6. jerseydrew

    jerseydrew Smoking Fanatic

    ez up tent for $80...
  7. I have had so much trouble with those thing' they won't even last me a hole summer. we have bad wind where I live.So for me that not going to do.But thanks for the idea
    Last edited: Dec 18, 2012
  8. jerseydrew

    jerseydrew Smoking Fanatic

    oh well then you will have to build some sort of gazebo or something like a shed with no sides.
  9. garand555

    garand555 Smoke Blower

    Yuppers. Mine is under a gazebo, and it's great. It's in an area that is largely shielded from the wind so it has to be really bad before it effects me. Rain or snow, I can smoke.

  10. Man I am so jealous that looks awesome
  11. what network is carrying it?
  12. the destination America net work
  13. I've been watching a marathon of the show lately.  Namely because I just got into smoking several days ago.  I know it's competition BBQ, but the temps (cooking temps, not IT temps) seem a lot different than I've been reading about.

    They seem to be cooking with higher temps and shorter time.  Does this turn out the same quality product versus lower and slower?

    Also, they seem to get the meat to temp quick then let it rest for long periods of time.  How does this affect the meat?

    I've been cooking for longer times at lower temps and seem to get good meat IMHO, just wondering if the two methods produce equivalent products?
  14. jerseydrew

    jerseydrew Smoking Fanatic

    From my understanding comp BBQ is a whole different animal. Yes they are rushing the cook but they make up for it with injections and foil. I don't know how it turns out but imagine if they waited for a 15 lb brisket to be cooked at 225 the competition would have to last the entire weekend.
  15. bruno994

    bruno994 Master of the Pit

    Yes, hot and fast cooking (cooking at higher temps, typically 275 and above) will generate a quality product.  HNF has really been made popular on the comp circuit becauuse it allows the pitmaster to sleep in his RV all night or check into a local hotel, get back on site and start his fire around 6 AM, then still turn out a quality, winning product.  I have used the HNF method a few times with success, but one of the real keys to the comp cooking HNF is the injections they use, commercially bought with phosphates to help the meat retain it's moisture during a HNF cook.  If you are having success and like your product at slow and low temps, then keep on trucking!  BBQ, as I have stated a number of times in posts here, is a state of mind, a personal preference, whats good to you is good.  There is never only just 1 way to cook a piece of meat.

    The "rest" is one of the most important factors in cooking large cuts of meat.  Majority of comp cooks get their big cuts, briskets and butts on the pit early, unless they are cooking HNF, so that they will finish early, to get them anywhere from 2 to 6 hours rest before slicing and turn ins.  The slow decrease in IT that the rest gives the meat, allows the juices to redistribute throughout the meat prior to slicing.  This works for both comp and home cooks as well. 

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